This is a new favorite in my kitchen – mushroom stuffed cabbage rolls. The process is relatively simple, but I sure didn’t know that until I tried. It’s a light, but a creatively comforting dish that makes it okay to go in for one, two, three, or more! Try it out yourself and introduce new flavors and textures to your kitchen, without the meat!
I’ve been dying to make kimchi for awhile. I absolutely adore it, but the process always seemed so intimidating. In the end, it wasn’t at all. It takes a bit of patience, but not the kind that requires attention. Instead, you spend a few minutes preparing the cabbage, then you let it go for a few days only to have it ready to eat without you having moved a muscle beyond initial preparation. The result is packed with healthy probiotics and is absolutely spicy and delicious. Please try this!
To follow up the amazingly delicious tartar sauce I made last night, I’d like to show you my favorite way of enjoying it!
For some reason, I’ve always hated tartar sauce for its not so stellar nutritional properties and the mystery of the ingredients in the bottled version. After creating a homemade, recipe, however, I’ve learned to add just the right amount of flavor and use simple, real ingredients. Mayonnaise may not be your thighs’ best friend, but the roundedness it brings to this sandwich will stave off the potential, all-too-familiar midnight jaunt to the candy cabinet.
This sandwich, my friends, is the definition of foodgasm. I lightly season defrosted mahi-mahi from last week, cut it up and toss the pieces in spelt flour. Later, the cooked mahi-mahi is complemented with a delicious array of fresh and cooked vegetables. The textures are bangin’, and the tartar sauce brings it all together.
The great thing is you can replace the mahi-mahi with your favorite fish and add whatever left-over raw and cooked vegetables you have on hand. It won’t taste like a left-over meal though.
Mahi-Mahi and Vegetable Wrap
For the vegetable filling:
- 1/2 tbsp butter
- 1 white onion, chopped
- 1/2 red pepper, julienned
- 1/2 green pepper, julienned
- 1 scallion, diced
- 1 cup diced cabbage
- 1 clove garlic, diced
- Salt & pepper to taste
For the mahi-mahi filling:
- 1 tbsp butter or extra virgin olive oil
- 10 oz mahi-mahi
- 1/4 tsp each salt & pepper
- 1/4 tsp paprika
- 1 tbsp spelt flour
- 1 tbsp GK Tartar Sauce for each wrap
- 2-3 romaine lettuce leaves for each wrap
- 2-3 slices tomato for each wrap
First cut, slice, dice and chop all the vegetables.
Toss into a pan with 1/2 tbsp of butter.
Add salt & pepper and cook until soft and translucent at medium heat.
While that sizzles away, cut about 3 servings (10 oz) of mahi-mahi into 2-inch thick and 4-inch long strips, seasoning them with salt, pepper, paprika and a flurry of spelt flour.
In the same bowl you cooked the (now finished) veggies, add a tbsp of olive oil or butter and cook the fish until tender on medium-high heat. The technique here to cook them fast–the spelt flour will hold the moisture in the fish and keep it tender. Cooking will take about 5 minutes. About 3 minutes in, cut one strip in half to see if it is ready!
Toss together and set aside to compile the sandwich.
Assemble the whole grain, whole wheat or whatever type tortillas you like best, and begin the layering process.
First, with the oh-so-scrumptuous tartar sauce…
Romaine lettuce leaves and tomato.
And last, but certainly not least, come the cooked mahi-mahi strips w/cooked veggies.
Wrap and take a good look at that money shot:
YUM. It’ll get a little messy as you eat–what fantastic sandwich doesn’t? I had my lovebird double check…
The wrap is out of this world. SO juicy, SO filling and SO healthy. You can’t lose. Just take a bite…